I am planning to make homemade matzo balls. (Not sure why, becuse the packet mix is quite good...) However, here in Australia we have 2 types of matza meal available: fine or coarse. After having searched recipes far and wide I have been unable to come to a conclusion about which type of matza meal to use! The fine matza meal is not as fine as flour, more like the texture of ground almonds. The coarse one is like very finely crushed bits of matza. And btw, I prefer the light and fluffy style of matzo balls.